Preheat oven to 350 °F. Line 2 half sheet pans with parchment paper or a silicone baking mat. Sift together 7 ½ oz all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon ground ginger and ½ teaspoon table salt, set aside
In the bowl of a stand mixer or in a large mixing bowl, cream 8 oz unsalted butter with 8 oz granulated sugar and 4 oz light brown sugar on medium speed for about 2-3 minutes. Scrape the bowl and the beater.
Add 2 large eggs, 1/4 cup of the reduced apple cider and 1 teaspoon vanilla extract. Mix until combined, scrape the bowl. With the mixer running on low speed, add the flour mixture. Add 10 oz old-fashioned rolled oats all at once and mix until almost combined. Add 1 large apple (¼" dice) and mix briefly to combine. You can finish mixing the dough off the mixer to avoid breaking up the apple cubes.
Using a 1½ oz cookie scoop or a spoon, scoop the dough into 1½" balls. Set the cookies onto the prepared baking sheets at least 2" apart.
Bake the cookies until golden brown around the edges and the center is set, about 8 minutes. While the cookies are baking, mix 2 oz confectioner sugar with the other 1/4 cup of reduced apple cider. The glaze should be the texture of pancake batter. Use a little water or sugar to adjust the glaze to the proper consistency.
Remove the cookies from the oven. Allow them to cool enough so you can pick them up without breaking, but they are still slightly warm.
Spread the glaze onto the cookies. As you glaze the cookies transfer them to a cooling rack. The glaze will set while the cookies finish cooling.